From that link it sounds like all they did was change the process from pushing to pulling - or did I miss something? Espro changed the entire filtration system and put in rubber seals to prevent travel of grounds and fines to "the other side" of the filter system.

.Always remember the most important thing is what ends up in your cup!

The main change is from push to pull, but the design allowed the grinds to leave the water, get tucked into the lid mess free, and the brewing to completely stop. All the coffee liquid can be consumed, and you can pour a 2nd cup a few minutes later without having it turn bitter.

When the roast profile over takes the bean varietal profile you have charred coffee. Hence the term Charbucks and I was a Peetnick on Peets until one day I turned from the dark side.

"Vienna Roast Level: Vienna Roast occurs at the beginning of second crack, roughly around 450-460 degrees F.The Vienna stage (also called Continental) to Light French stage is where you begin to find origin character eclipsed by roast character.If you buy coffee for its distinct origin qualities, heavy roasting is at odds with revealing those nuances. Nonetheless, some coffees are excellent at this stage. Vienna is a common roast level for espresso."

Growing up and into my 20s I never got into the 'coffee habit' or enjoyed/appreciated the flavor. As I got older I began to enjoy the 'flavor/taste' of coffee-esque things (coffee ice cream, sweetened/milky coffee drinks).

A friend is coffee fan and in trying to educate me he brought be by a Peet's in the area a few years ago, so I started occasionally getting a latte there and beans to press pot at home. I've tended towards using more grinds to get a stronger brew in the press pot as I like being able to taste a little 'coffee' through all the crap I end up putting in.

=)

Then I went by an Intelligensia a few months ago and thought I'd give their latte a try.

Wow.

No sugar or extra H&H needed and it was complex and wonderful! The flavors of bitter, acid, sweet all seemed to dance around in interesting ways and allowed me to appreciate them. I figured I'd spring for some beans and this is where my question comes in.

There is an exquisite scent to the beans in the Celebration Blend that (for lack of an informed term) I'd call fresh baked bread-like. This has me over the moon and I want to fill my house with this scent. I wonder if anyone can clarify which of the beans (Kenya, Ethiopia, Colombia) that might be coming from, as I want more!

=)

I swung by another little coffee boutique in town and tried their latte and it was OK, but didn’t knock my socks off. Smelling their beans also didn’t give me that delicious ‘bready’ scent so I’d really like to identify that component and seek it out.

Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post

Forum Rules:No profanity, illegal acts or personal attacks will be tolerated in these discussion boards.No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum.No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek.No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum.Who Can Read The Forum? Anyone can read posts in these discussion boards.Who Can Post New Topics? Any registered CoffeeGeek member can post new topics.Who Can Post Replies? Any registered CoffeeGeek member can post replies.Can Photos be posted? Anyone can post photos in their new topics or replies.Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts.Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.